Heated up grill very hot on grill about 4 to 5 inches from heat–Seared both sides first well - turned heat down ñ 8 to 12 minutes per side arranging(depending on ur grill ñ heat–love them grilled fairly rare to just pink inside-ends get little done but tender ñ favorable. Thick part on top rack is so juicy ñ delicious. Stand that up if need be where themembrane stringy was mostly removed.

Note~ can cover rib bones with foil after initially searing them both sides so they don’t burn if you remove most of the fat except very thin layer they usually don’tburn the bones. Next time will marinade with salt –pepper-garlic granular-liquid smoke-rum ñ lemon juice. Served with a salad ñ aside of tomatoes – cucumbers-slicered onions very thin-feta cheese crumbled –romano cheese-oil-salt-pepper-garlic ñlittle red crushed pepper with fresh lemon mixed well ñ lightly poured over them-sprinkled very little oregano ñ touch of rosemary. Or just use the Greek Blend.

Forgot to mention that cooking any ribs or pork seasoned with garlic granular-salt n pepper n at the last five minutes or so use fresh squeezed fresh lemon n RUM all over them as with the lamb chops is another delicious surprise.. Light rum